Gluten-free is no problem for these adorable gingerbread house cakes, perfect for a gingerbread house decorating party. They are easy to make, hold together without tears, and taste amazing… all while being gluten-free!
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The Secret to the Easiest & Best Gluten-Free Gingerbread House
This simple solution to the celiac gingerbread house should not be a secret!
We have been making gluten-free gingerbread houses since the year my then three-year-old was diagnosed with celiac disease. After a couple of “nailed it” fails, we landed on gluten-free gingerbread cakes, and have never looked back.
For years, we have been making a standard-size, gluten-free gingerbread house cake for our family to decorate together at an annual gingerbread house event. A couple of years ago we thought it would be fun to try out these miniature gingerbread cakes.
Flavor & Size Options
The recipe on this webpage is for individual-sized, miniature gingerbread houses, and has a ginger-orange zest flavor.
If you are looking for a standard-size gingerbread house, perfect for the family to decorate together, Nordicware also makes a large, gingerbread house bundt cake pan.
I have a separate post with my recipe for a large, gluten-free gingerbread house with traditional gingerbread flavors, ginger, cloves, cinnamon, and molasses.
Both recipes work well with either pan. It’s up to you if you are in the mood for a family gingerbread house or a dozen miniature houses. So mix and match. Choose your pan and pick your recipe.
Why I LOVE These Miniature Gluten-Free Gingerbread House Cakes
They taste so good! The store-bought, boxed gingerbread houses are convenient, but their taste is a far cry from the delicious gingerbread houses we made (with real gingerbread) at my elementary school in Germany.
These mini gingerbread house cakes are a culinary nod to the flavors of those authentic houses. Your light, gingerbread house cake will be the envy of every dense, cardboard-tasting boxed house on the block!
They are easy to make. Of all the solutions to the gluten-free gingerbread house dilemma, the only option that might possibly be easier is buying a kit. Of course, with a kit, you still have to assemble the side walls and roof pieces.
If you decide to go the route of a kit, Yum Earth has a gingerbread house kit that is gluten-free and free of the top 9 allergens. Click here for $10 off your first order from Yum Earth.
Back to how easy these gingerbread house mini-cakes are. Making them is comparable to baking large cupcakes.
These mini gluten-free gingerbread houses are fun! They are adorable and just the right size for everyone to have their own.
You can make a dozen cakes for a family or neighborhood gingerbread house decorating party, and no one will ever know that they are gluten-free, unless you tell them.
Or sprinkle a little powdered sugar on top, and they make a beautiful and delicious centerpiece for a holiday meal.
I am so sold on the benefits of gluten-free gingerbread house cakes (miniature and family size) that they are the only gingerbread houses my family makes. If you’re sold, too, let’s dive right into the directions!
Preheat oven to 350°. Grease and flour the gingerbread village pan, using cooking spray to grease and a pastry brush for the flour, to dust the details of the pan. Do not use “Pam Baking Spray” or “Baker’s Joy” as they contain flour and are not gluten-free.
In a medium mixing bowl, sift together gluten-free baking flour, xanthan gum (omit if your flour already contains it), sugar, ginger, baking powder, baking soda, and salt. My kitchen helpers usually enjoy that job!
Using a stand mixer, combine yogurt, melted butter, eggs, vanilla extract, and orange extract. Beat on medium speed until well blended.
Reduce mixer speed to low. Gradually mix in the dry ingredients. Once blended, mix for an additional three minutes to get the best results with gluten-free flour. Mix in orange zest.
This recipe involves a lot of mixing. I prefer to use my KitchenAid stand mixer. While it is not essential, a stand mixer is incredibly useful for the extra mixing required to give gluten-free baked goods more structure. If you don’t have a stand mixer, a hand mixer is just as effective.
Let the batter sit for 15-20 minutes. This rest time is critical to let the gluten-free flour absorb the liquid in the recipe and soften, giving you light and airy gingerbread houses and avoiding the gritty taste you sometimes find in gluten-free baked goods.
Once rested, spoon half of the batter into the prepared gingerbread village pan, filling each well only 3/4 full. Reserve the remaining batter to make a second batch of gingerbread houses.
To get the best-defined details on your gluten-free gingerbread houses and avoid domed bottoms, spread the batter up the sides of each well, so the batter is lower in the center and the sides of each house are covered.
Place the filled gingerbread village pan on a baking sheet for stability and bake for approximately 25 minutes, until a toothpick inserted in the center of each house comes out clean.
Remove the pan from the oven and cool the gingerbread houses in the pan for 10 minutes. Then, turn the gingerbread house cakes out onto a wire rack and cool completely. The non-stick pan releases the little cakes easily.
Wash and dry the pan, then repeat the steps to make another six gluten-free gingerbread houses.
Once completely cool, if the gingerbread houses are still slightly domed on the bottom, no worries! Trim the bottoms with a serrated knife so the houses have a level surface.
Now the fun begins! It’s time to decorate. For the look of a snow-covered village, sprinkle the tiny gluten-free gingerbread houses with powdered sugar to make a cozy-looking centerpiece. Or set out a spread of cookie icing and candy for a traditional gingerbread house decorating event.
For inspiration, here’s a list of gluten-free Christmas candy.
Gluten-Free Gingerbread House FAQ
Looking for a gluten-free gingerbread house kit? Check out these gluten-free, allergy-friendly gingerbread house kits.
Miniature Gluten-Free Gingerbread Houses with Orange ZestRate this Recipe
- 2 1/4 cups gluten-free baking flour blend
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour already contains it)
- 1 3/4 cups granulated sugar
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup Greek yogurt
- 1 cup butter (melted)
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- ~2 tablespoons of orange zest (from one orange)
- (optional for decorating: powdered sugar, frosting, and candy)
- Preheat oven to 350°. Grease and flour the gingerbread village pan, using cooking spray and a pastry brush for the flour, to dust the details of the pan.
- In a medium mixing bowl, sift together flour, xanthan gum (omit if your gluten-free flour already contains it), sugar, ginger, baking powder, baking soda, and salt. Set aside the medium bowl.
- Using a stand mixer, combine yogurt, melted butter, eggs, vanilla extract, and orange extract. Beat on medium speed until well blended.
- Reduce mixer speed to low. Gradually mix in the dry ingredients. Once blended, mix for an additional three minutes. Mix in orange zest.
- Let batter sit for 15-20 minutes.
- Spoon half of the batter into the prepared gingerbread village pan, filling each well only 3/4 full. Reserve the remaining batter for the second batch of gingerbread houses. Spread the batter up the sides of each well, so the batter is lower in the center and the sides of each house are covered.
- Place the filled gingerbread village pan on a baking sheet and bake for approximately 25 minutes, until a toothpick inserted in the center of each house comes out clean.
- Remove from oven and cool in pan for 10 minutes. Then, turn the gingerbread house cakes out onto a wire rack and cool completely.
- Wash and dry the pan, then prepare again starting with step 6. Repeat steps 6-8.